Meaty cremini mushrooms, caramelized onions, garlic, flavorful sun-dried tomatoes, and fresh thyme tossed in rich balsamic vinegar; light marinara; crispy bacon; and melty garlicky herbed cheese atop a crisp whole grain homemade crust or naan. Aka the pizza of your DREAMS.
I think it’s appropriate to make this post mostly photos because, well,
LOOK.
AT.
THIS.
PIZZA.
Satisfied?
Start by cooking your bacon (I use Applegate turkey bacon), then sauté the mushrooms and onions in the same skillet with a splash of liquid to deglaze (keeping liquid to a minimum to avoid a soggy crust later). Stir in the garlic, sun-dried tomatoes, and thyme for another minute of cooking. Finally, stir in balsamic vinegar (high quality–should be thick) and DROOL.
Lately I’ve been soaking (dry salted) sun-dried tomatoes in a little water before cooking, then using that liquid to deglaze. THE FLAVOR FROM THE SUN-DRIED TOMATO IS UNREAL. If using sun-dried tomatoes packed in oil or partially-hydrated ones, then go for a splash of white wine or broth to deglaze instead.
For the crust, you can use homemade dough (freezer-friendly and super fun!), store-bought naan (Whole Foods whole wheat naan pictured here, the epitome of quality and convenience), or your personal favorite go-to.
A trick undeniable rule I’ve learned is to first bake the crust will all toppings except the cheese at a high temperature (~450ºF), then add the cheese on top and finish up with 4-5 minutes at 425ºF. This will allow the crust to get crispy without the cheese hardening or burning… i.e. you don’t have to sacrifice meltiness for crispiness. Because life comes with enough sacrifices and your pizza does not need to be one of them.
The cheese I used here was a magical blend of Monterey jack, garlic, and basil. But anything from (smoked) mozzarella to provolone to fontina to gruyere to gouda would come out beautifully.
Roasted eggplant on the side (EVOO, garlic, sea salt, black pepper, lemon)
And yes this happened to be all for one. 🙋♀️
Balsamic Mushroom and Sun-Dried Tomato Pizza
Notes
*I soak (dry salted) sun-dried tomatoes in a little water while prepping, then use that liquid to deglaze. THE FLAVOR FROM THE SUN-DRIED TOMATO IS UNREAL. If using sun-dried tomatoes packed in oil or partially-hydrated ones instead, then go for a splash of white wine or broth to deglaze.
**Shoot for high quality balsamic if possible. It should be thick and rich-tasting.
***Here I used a blend of Monterey jack, garlic, and basil.
Ingredients
- dough for personal pizza (such as this homemade whole wheat pizza dough) OR 1 whole grain naan
- 1 strip (turkey) bacon
- ~1.5 oz cremini mushrooms, thinly sliced
- handful thinly sliced yellow onion
- 1 clove garlic, minced
- ~7g sun-dried tomatoes*
- ~1/2 - 1 tsp liquid from soaking sun-dried tomatoes, white wine, or broth*
- sprinkle fresh thyme leaves (or dried basil or oregano)
- 1/2 tsp balsamic vinegar**
- 2 tsp thick marinara or pizza sauce
- 1 oz Monterey jack***, provolone, gruyere, mozzarella, or gouda, freshly shredded
Instructions
- Preheat oven to 450ºF, or follow instructions for homemade dough/pizza stone if using.
- Cook bacon over medium heat in a small skillet on each side until crisp. Set aside.
- Add mushrooms and onions to the same skillet with a splash of liquid to deglaze* (keeping liquid to a minimum to avoid a soggy crust later). Sauté over medium a few minutes, until tender, then stir in the garlic, sun-dried tomatoes, and thyme for another 1-2 minutes. Finally, stir in balsamic vinegar.
- Spread a light coat of marinara/pizza sauce on dough or naan. Assemble bacon and mushroom mixture evenly on top. (not the cheese yet)
- On a pizza pan (preferably with holes) or preheated pizza stone, transfer to oven and bake 8-9 minutes.
- Quickly remove pizza, reduce oven temperature to 425ºF, add cheese, and return pizza to oven. Bake 4-5 minutes longer with cheese, or until crust is crisp and cheese is melted.
- Slice and enjoy!
- (Amounts are per individual serving. Multiply for bigger pizzas.)